Easter Sunday is one of those big lunch days of the year and it always calls for lamb. It is expensive, but a lovely treat. If you ask your butcher to butterfly it you will find that it cools a bit faster and is much easier to carve. This recipe uses rosé wine in the gravy, which is lighter than red, but much more fragrant and a touch sweeter than a dry white – which I would normally use. However, it all depends on your taste, so use what you prefer. Redcurrant jelly is one of those things that are good to have in the cupboard. It goes very well with casseroles.